Roast Pork With Pears And Leeks Recipe

Name: Roast Pork With Pears And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c packed fresh flat leaf parsley; 1/4 c packed roughly chopped fresh sage + whole sage leaves for roasting; 3 whole cloves of garlic; salt and pepper to taste; 5 Tbsp olive oil; 1 3-1/2 lb pork loin roast halved horizontally; 4+ ripe red Anjou pears; halved lengthwise; 5 leeks, white portions only, trimmed, halved,lengthwise; 2 cloves garlic minced; 2 tsps all purpose flour; 1/2 c dry white wine; 3/4 c chicken broth; 2-3 Tbsp whole grain mustard (not Dijon); 1/4 cup heavy cream

Servings: persons

3/4 c packed fresh flat leaf parsley
1/4 c packed roughly chopped fresh sage + whole sage leaves for roasting
3 whole cloves of garlic
salt and pepper to taste
5 Tbsp olive oil
1 3-1/2 lb pork loin roast halved horizontally
4+ ripe red Anjou pears
halved lengthwise
5 leeks, white portions only, trimmed, halved,lengthwise
2 cloves garlic minced
2 tsps all purpose flour
1/2 c dry white wine
3/4 c chicken broth
2-3 Tbsp whole grain mustard (not Dijon)
1/4 cup heavy cream

1
Preheat oven to 400 degrees.
2
In a mini processor, process to paste, the parsley, sage, 3 whole cloves of garlic and 3 Tbsps olive oil.
3
Spread mixture on one side of the pork loin, place other half on top and retie and tucked whole sage leaves under the twine. Season roast with s & p.
4
In a 5-1/2 quart Dutch oven over med-high heat warm the remaining 2 Tbsps of olive oil and add pears, cut side down, and cook until browned, about 5+ minutes. Transfer to a plate. Add the pork to the pot and brown on all sides about 2 minutes per side (total 8 minutes). Transfer to another plate. Remove pot from burner. Place the leeks cut side down in the pot and place the pork roast on top and place the pears alongside the roast.
5
Roast approximately 45-55 minutes until 140 degrees.
6
Transfer pork to carving board, cover with foil and let stand 10 minutes before carving.
7
Transfer leeks and pears to platter and keep warm.
8
In the pan drippings add minced garlic and flour stirring frequently for 30 seconds. Add wine and cook stirring frequently for 1 minute. Add broth and any liquid on the cutting board and cook about 3 minutes until slightly thickened.
9
Remove the pot from the heat and whisk in mustard and cream and season with salt and pepper.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 c packed fresh flat leaf parsley, 1/4 c packed roughly chopped fresh sage + whole sage leaves for roasting, 3 whole cloves of garlic, salt and pepper to taste, and more.

Yes, Roast Pork With Pears And Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork With Pears And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions